Ceviche | Recipes and cooking techniques


The fish ceviche recipe is cooked in FRAO, or never receives heat (an oven or stove, for example). This makes it a way of cocci ³ n quite particular.

It can be served as an input or as a main dish.

Ingredients

Preparación

Cut ginger and spicy aja brunoise (± os small cubes 2 mm on a side) and mix with the juice of the limes. This juice can be prepared using a juicer or just cut the limes in half and then slipped © testing them with a fork. Adicionarl chopped cilantro and set aside.

Cut into bite merely about 1 or 2 cm thick. If prepared with large chunks s most central part will be raw, and is not being sought.

Mix the fish with previously prepared game and add salt. N This preparation should stand at least 20 minutes before serving.

Meanwhile, onion and ciselar â?? Wash?? with water and salt. This means placing in a bowl, add salt and cover with water. Let set a couple of minutes, drain and repeat the procedure two or three times. In this way, the onion will be tasty but much less strong.

Add the onion to the rest of the preparation n just before serving.

Traditionally, this dish can accompany ± ass with corn or boiled potato, sweet potato, salt field (Andean corn) or weeds (algae).

Source: Ceviche | Recipes and cooking techniques

Recipes & Cooking Techniques

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